Leek, lemon, thyme, pancetta and ricotta tart
- January 2020
- Serves 6-8
- Hands-on time 30 min, oven time 1 hour, plus chilling and cooling
A vibrant pastry tart which packs a punch, with the addition of lemon cutting through the richness, accentuating and complementing the flavour and texture. The sliced lemons on top add a real hit of bitter flavour, though Gill Meller suggests setting aside if the taste is too strong.
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- 41.4g (23.9g saturated)
- 32.1g (2.6g sugars)
Make the pastry, line the tart tin and bake the pastry case up to a day ahead.
Let it cool, then keep in an airtight container until ready to use. Leftover tart will keep, covered and chilled, for up to 2 days.
France’s eastern Alsace region produces excellent, fairly rich pinot gris that would be terrific with this tart.
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